Ingredients

1/2 cup butter

1 cup chopped dates

3/4 cup sugar

2 eggs, beaten

1 cup chopped pecans

1 cup crisp rice cereal

1 teaspoon vanilla extract

2 cups flaked coconut

Directions

In a saucepan, melt butter over low heat. Stir in the dates, sugar and eggs. Cook and stir over low heat for 10-15 minutes or until thermometer reads 160°. Remove from the heat; stir in the pecans, cereal and vanilla. When cool enough to handle, shape into 1-in. balls; roll in coconut. Place on waxed paper-lined baking sheets. Refrigerate for 1-2 hours or until firm. Store in an airtight container in the refrigerator.Yield: About 5 dozen.

Originally published as Coconut Date Balls in Country Woman Christmas
Annual 2004, p27

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In a saucepan, melt butter over low heat. Stir in the dates, sugar and eggs. Cook and stir over low heat for 10-15 minutes or until thermometer reads 160°. Remove from the heat; stir in the pecans, cereal and vanilla. When cool enough to handle, shape into 1-in. balls; roll in coconut. Place on waxed paper-lined baking sheets. Refrigerate for 1-2 hours or until firm. Store in an airtight container in the refrigerator.Yield: About 5 dozen.

Originally published as Coconut Date Balls in Country Woman Christmas
Annual 2004, p27

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mamaknowsbest User ID: 582612076182

Reviewed Jan. 7, 2014

"No more guessing!!! Thank you for publishing this classic recipe! I needed it! My grandmother used to make many batches of these every Christmas. Although I have tried to duplicate her recipe many times, they just weren't the same. Her original recipe card read "heat until mixture leaves sides of pot." With a vague description and no temperature given mine just weren't the same. Now, I know what she meant when she described the thickness. Thanks TOH."